AIMS Agriculture and Food最新文献

{"title":"Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh","authors":"S. Rizal, M. E. Kustyawati, Suharyono, Theresia Santika Kusuma Putri, T. Endaryanto","doi":"10.3934/agrfood.2023024","DOIUrl":"https://doi.org/10.3934/agrfood.2023024","url":null,"abstract":"Premium tempeh starter is a tempeh starter containing a mixed inoculum of Rhizopus oligosporus and Saccharomyces cerevisiae. Previously, premium tempeh starter was made in the form of liquid culture. This study aims to produce premium tempeh starter in powder form with the best type of substrate and incubation time so that it can be used practically. In this study, the effect of substrate type and incubation time on microbial viability of instant premium tempeh starter was studied. The study was arranged in a Completely Randomized Block Design with two factors and three replications. The first factor was the type of substrate: tapioca flour and rice flour, while the second factor was the incubation time at room temperature: 0, 24, 48, 72, 96 and 120 hours. The instant premium tempeh starter was analyzed for pH value, water content, number of fungi, yeast and bacteria. The microbial viability of tempeh starter was indicated by the growth of fungi, yeast and bacteria during incubation. The data obtained were analyzed by analysis of variance and further tested with the Honest Significant Difference (HSD) test at a 5% significance level. The results showed that rice flour and incubation time of 96 hours produced the best premium tempeh instant starter with the number of fungi of 9.02 Log CFU/g, 9.17 Log CFU/g yeast, 7.81 Log CFU/g bacteria, pH 4.2 and 7.75% water content. Tempeh made using the best premium tempeh instant starter has a chemical composition in accordance with the tempeh product standard (SNI 3144:2015).","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Engineering properties of sorghum bioguma-variety for designing appropriate thresher and chopper machine","authors":"A. Nurhasanah, W. Hermawan, T. Mandang, A. Unadi, U. Budiharti, Suparlan, H. Susanto, Anugerah F. Amalia, T. Widodo, Maria Josefine Tjaturetna Budiastuti, Ni Putu Dian Nitamiwati, D. Sagita, Muhammad Hidayat, Arif Samudiantono","doi":"10.3934/agrfood.2023039","DOIUrl":"https://doi.org/10.3934/agrfood.2023039","url":null,"abstract":"Sorghum is a versatile plant with various parts that can be utilized. However, information on the physical and mechanical properties of the sorghum plant is crucial for designing agricultural machinery for primary handling processes such as threshing and chopping. This study aimed to determine the technical characteristics of sorghum plants (Bioguma variety) including the physical and mechanical properties of the stems, leaves, panicles and seeds to design a configuration system concept for threshing and chopping machines capable of processing sorghum plants with high moisture content immediately after harvesting. The study used a descriptive method and included samples of sorghum plants randomly taken from fields in Majalengka and Bogor, Indonesia. The physical and mechanical properties were measured using several replications, ranging from 3 to 30 depending on the parameter. The sorghum plants were harvested at at ages 80, 90 and 108 days after transplanting (DAT). It was found that the moisture content of sorghum stem and seeds decreased with the increase of plant ages where stem ranged between 84.18–79.81 %wb and seeds ranged between 51.7–29.4 %wb. The result revealed that planting ages influenced its properties including stem properties and seed properties. Longer DAT increased the stem hardness from 290.64 ± 29.41 to 350.00 ± 0.81 N and seed hardness from 8.2 ± 1.7 to 44.9 ± 5.4 N but decreased the tensile force of seed form panicles from 16.7 + 3.2 to 6.0 ± 0.8 N. The data on stem strength and seed hardness provide important considerations for the development of several equipment for sorghum processing. The findings of this study can serve as a basis for designing effective and efficient threshing and chopping machines for sorghum plants at high moisture content.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oil palm leaf ash's effect on the growth and yield of Chinese cabbage (Brassica rapa L.)","authors":"Fitri Damayanti, Salprima Yudha S, Aswin Falahudin","doi":"10.3934/agrfood.2023030","DOIUrl":"https://doi.org/10.3934/agrfood.2023030","url":null,"abstract":"The production of Chinese cabbage (Brassica rapa L.) has not been able to keep up with consumers' demand. Appropriate application of fertilizers is a key element in boosting plant productivity. One of the problems faced when fertilizing is that plant nutrient uptake has low efficiency. The application of basic nitrogen–phosphorus–potassium (NPK) fertilizers is typically the main emphasis of traditional agriculture, whereas the need for micronutrients, including Si, receives less consideration. Organic and inorganic materials are sources of Si nutrients. Currently, organic materials include straw or rice husks. The use of oil leaf palm waste as a source of nutrients is relatively still rare. The oil palm leaf ash in the production of Chinese cabbage is still not yet been researched. This analysis aims to know the optimal of oil palm leaf ash for the growth and yield of Chinese cabbage. The growth parameters measured 40 days after planting: leaf number, plant height, crown diameter, and fresh weight were impacted by the usage of oil palm leaf ash. A combination of oil palm ash at a concentration of 3.75 kg/m2 and manure at a concentration of 1500 kg/m2 produced the greatest results. In general, the usage of oil palm leaf ash affected the growth of Chinese cabbage, but the results could not be statistically separated from the role of manure as a source of NPK for plants. It was also demonstrated that the use of oil palm leaf ash increased the resistance of Chinese cabbage to armyworms. Therefore, Si for agriculture it can be utilized from oil palm leaf ash as a natural source.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phosphorus sorption characteristics in the Sahel: Estimates from soils in Mali","authors":"Aliou Badara Kouyate, Vincent Logah, Robert Clement Abaidoo, Francis Marthy Tetteh, Mensah Bonsu, Sidiki Gabriel Dembélé","doi":"10.3934/agrfood.2023053","DOIUrl":"https://doi.org/10.3934/agrfood.2023053","url":null,"abstract":"<abstract> <p>Crop yield in sub-Saharan Africa is often limited by low phosphorus fertility. Farmers in the region can apply phosphate rock, which should increase the plant-available phosphorus level, but this may be prone to sorption in acid soils of the Sahel. The objective of this study was to determine phosphorus (P) sorption characteristics of four representative soil series in Sahelian Mali namely, Longorola (Gleysol), Danga (Fluvisol), Niessoumana (Arenosol) and Konobougou (Acrisol) under Tilemsi Phosphate Rock (TPR) treatment. Data for phosphorus sorption was obtained by equilibrating 5 g of soils for 7 days at room temperature in 50 ml of 0.01M CaCl₂ containing six (6) rates of phosphate as TPR (0, 10, 20, 40, 80,160 mg/L). The linear form of the Langmuir equation was used to calculate sorption parameters of the soils. The Gleysol with the greatest clay content had the highest phosphorus sorption maximum which was over three times greater than that of the Acrisol with the least clay content. The sorption maxima in the range of 59–200 mg/kg were well estimated with Langmuir sorption isotherm (R² ≥ 0.78). Soil organic matter and clay contents influenced phosphorus sorption from the TPR. The degree of phosphorus saturation ranged from 2.39 to 6.47 %, being greater in the Arenosol. In a two-season field experiment on the Haplic Acrisol, we tested on maize, the TPR in two forms (powder and pellet) in addition to water-soluble diammonium phosphate at different rates (0, 11 and 16 kg P /ha). The water-soluble DAP and TPR (powder) had similar effects (p &amp;lt; 0.05) on soil P availability but with DAP producing greater grain yields. This shows that application of TPR in powder form can improve phosphorus availability as water-soluble DAP with positive impact on grain yield. The study provides useful information on P sorption characteristics of TPR amendment in the Sahel.</p> </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135007477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of harvesting age and drying condition on andrographolide content, antioxidant capacity, and antibacterial activity in Andrographis paniculata (Burm.f.) Nees","authors":"H. Chokthaweepanich, Chuleeporn Chumnanka, Sribud Srichaijaroonpong, Rungnapa Boonpawa","doi":"10.3934/agrfood.2023007","DOIUrl":"https://doi.org/10.3934/agrfood.2023007","url":null,"abstract":"<abstract> <p>Quality of dried <italic>Andrographis paniculata</italic> (Burm.f.) Nees materials is important to determine its effectiveness in traditional medicine. The present study aimed to investigate an effect of harvesting age and drying condition on andrographolide content and its consequences on antioxidant and antibacterial activities. The plants were cultivated and harvested at 90,100,115, and 127 days after sowing (DAS) prior to drying under the sun or using hot air oven at 50, 65, and 80 ℃. The results indicated that drying condition significantly influenced andrographolide content, antioxidant capacities, and antibacterial activity of <italic>A. paniculata</italic>, whereas the harvesting age had no significant impact on those parameters. The andrographolide contents ranged from 0.74–4.11% (w/w) dry weight. The highest andrographolide contents were obtained at 90 DAS/65 ℃, 127 DAS/65 ℃, and 127 DAS/65 ℃. <italic>A. paniculata</italic> extracts were found to exhibit antibacterial activity against gram-positive bacterial strains (<italic>B. cereus</italic>, <italic>M. luteus</italic>, <italic>S. epidermidis</italic>, and <italic>S. aureus</italic>), which the highest antibacterial activity was observed at 90 DAS/65℃. The used of hot air oven at 65 ℃ effectively preserved andrographolide content and antibacterial activity of <italic>A. paniculata</italic>. In contrast, drying at 50 ℃ was the preferable drying condition for antioxidant capacity. The antioxidant activities of <italic>A. paniculata</italic> extracts ranged from 3.43–26.73 and 1.93–17.28 mg Trolox/g dry weight for DPPH• scavenging activity and FRAP reducing power activity, respectively. Overall, <italic>A. paniculata</italic> is suggested to dry using hot air oven at 65 ℃ to maintain high levels of andrograhpolide and antibacterial activity. Drying using hot air oven at 50 ℃ is advised, if antioxidant activity is the main focus. Even though the harvesting age is not a key parameter, <italic>A. paniculata</italic> is suggested to harvest at 50% flowering stage onward for a better total herbage and andrographolide yield.</p> </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible mushrooms: Functional foods or functional ingredients? A focus on Pleurotus spp.","authors":"M. Ritota, P. Manzi","doi":"10.3934/agrfood.2023022","DOIUrl":"https://doi.org/10.3934/agrfood.2023022","url":null,"abstract":"The increasing consumer demands for healthier and more sustainable foods has pushed the food industry in the constant research of new foods, new functional ingredients and bioactive compounds, whose production can be considered as far as sustainable. In this sense, application of the edible mushrooms has attracted the attention of industries because of their good nutritional quality, simple and economically affordable growth, taste, flavor, and textural properties, as well as the presence of bioactive compounds with positive effects on human health. Among edible mushrooms, Pleurotus spp. are considered among the most popular all over the world. Their cultivation is very simple and sustainable, because Pleurotus spp. efficiently grow on several substrates and can degrade various lignocellulosic waste materials. This means that Pleurotus mushrooms can be cultivable all over the world. From the inclusion in food products as extracts to the incorporation as fresh or into powder form, several works have been published in the literature concerning the use of mushrooms as functional ingredients. However, mushroom addiction can modify functional and physicochemical properties of the supplemented foods, hence the main challenge to overcome is to not negatively affect the sensory properties. Although many scientific works have been published on the matter, further research is needed to better understand the role of mushrooms as functional ingredients, due to the different results reported. This review aims for providing the more recent information about Pleurotus incorporation into foods, with a critical vision looking forward to the future, without forgetting an overview of the more recent literature about Pleurotus spp. nutritional value and their healthy promoting compounds.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition","authors":"S. Raharja, Y. P. Rahardjo, Samsudin, Khaswar Syamsu","doi":"10.3934/agrfood.2023037","DOIUrl":"https://doi.org/10.3934/agrfood.2023037","url":null,"abstract":"Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of combining acid modification and heat-moisture treatment (HMT) on resistant starch content: A systematic review","authors":"Ratu Reni Budiyanti, D. Faridah, Nurlia Wulandari, A. Jayanegara, Frendy Ahmad Afandi","doi":"10.3934/agrfood.2023025","DOIUrl":"https://doi.org/10.3934/agrfood.2023025","url":null,"abstract":"Type 2 diabetes mellitus (DMT2) is a metabolic disease that is increasingly attracting public attention. Diabetes mellitus is expected to reach 439 million in the world in 2030. Resistant starch (RS) is an indigestible starch which has health properties which has health properties that can be used for preventing diabetes mellitus type 2. In order to increase the RS content, a dual modification method consisted of acidification and heat moisture treatment (HMT) can be applied. The Acid-HMT method is affected by various factors, i.e., acid types, acid concentration, water content ratio, HMT temperature and HMT processing time, and different treatments may result in different RS yields. This study aimed to analyze the effective treatment in the Acid-HMT dual modification to enhance RS content by using a systematic review based on the PRISMA method. The studies revealed that there were 11 articles (n = 68 data) which utilized various acid types combined with HMT. The utilization of acid-alcohol, HCl, and organic acid such as citric acid, acetic acid, and lactic acid resulted in different results of RS content in modified starch. In addition to acid types, treatment conditions such as acid concentration, acidification time, acidification temperature, water content ratio, HMT time, and HMT temperature also affected the resulted RS. The treatment with 0.2 M citric acid for 24 hours at 25 ℃ combined with HMT with 30% moisture at 110 ℃ for 8 hours resulted in the highest increase in RS content of modified starch.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Melissopalynology of Coffea arabica honey produced by the stingless bee Tetragonisca angustula (Latreille, 1811) from Alajuela, Costa Rica","authors":"E. Moreno, P. Vit, I. Aguilar, O. Barth","doi":"10.3934/agrfood.2023043","DOIUrl":"https://doi.org/10.3934/agrfood.2023043","url":null,"abstract":"Tetragonisca angustula is the most widespread stingless bee species, from Mexico to Northern Argentina. It is called Mariola in Costa Rica. Native plant species offering food resources and nesting sites to stingless bees are included in reforestation and conservation programs. In Costa Rica there are continuous initiatives on listing flora supporting meliponiculture. In this study, a sample of pot-honey was collected from sealed honey pots within nests of Tetragonisca angustula in Alajuela, Costa Rica. It was acetolyzed following standard methods and the pollen types were visualized by microscopic analysis at 200X magnification using a Nikon Eclipse Ni binocular scope. Electronic brightfield micro-photographs were obtained at 1000X magnification and pollen types were plated. Palynological descriptions were provided for major pollen grains. The botanical identifications of plant families and genera were established by comparison with pollen atlases and were validated consulting the 2022 Tropicos Missouri Botanical Garden database. Seventy-nine pollen types were recognized in the pollen spectrum, representing 36 families and 67 genera of flowering plants. Their habits were trees (51%), lianas/vine (11%), herbs (19%), herb/tree (5%), shrubs (5%), shrub/tree (1%) and not assigned (8%). This assemblage indicated the presence of lowland tropical forest elements, probably small relicts of secondary forest surrounding open and cultivated areas where Coffea arabica pollen dominated in the honey pollen spectrum with 54.3% of total counts, with secondary Paullinia sp. 8.7%, Vochysia sp. 4.8% and Cassia sp. 4.2% and 95% of pollen taxa present in < 3% relative frequency. Taxa offering only pollen (polleniferous) were considered honey contaminants (32%) not explaining the nectar botanical origin of honey.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive and nutritional compounds in fruits of pepper (Capsicum annuum L.) landraces conserved among indigenous communities from Mexico","authors":"R. García-Vásquez, A. M. Vera-Guzmán, J. C. Carrillo-Rodríguez, M. L. Pérez-Ochoa, E. Aquino-Bolaños, J. E. Alba-Jiménez, J. L. Chávez-Servia","doi":"10.3934/agrfood.2023044","DOIUrl":"https://doi.org/10.3934/agrfood.2023044","url":null,"abstract":"Farmers' varieties or landraces of chili are regularly heterogeneous, selected and preserved by small traditional farmers and highly demanded by regional consumers. The objective of this study was to evaluate the variation in the content of phenolic compounds, vitamin C, carotenoids, capsaicinoids and antioxidant activity in fruits of a population collection of the landraces Huacle and De Agua, which originated in Oaxaca, Mexico, and a commercial variety of Jalapeño (control). The collection was grown in greenhouse conditions under a random block design. At harvest, a sample of ripe fruits was obtained to evaluate the content of phenolic compounds, vitamin C and antioxidant activity by UV–visible spectrophotometry and the concentration of capsaicin and dihydrocapsaicin was measured by high-resolution liquid chromatography. Significant differences were observed between the Huacle and De Agua landraces and between these and Jalapeño. The studied fruits exhibit the following pattern for flavonoid and carotenoid contents: Huacle > De Agua > Jalapeño. The opposite pattern was observed for total polyphenol and vitamin C contents: Jalapeño > De Agua > Huacle. The general pattern for capsaicinoids in fruits was Jalapeño > De Agua > Huacle. Huacle and De Agua populations showed high variability in all compounds evaluated, with positive correlations with antioxidant activity. The capsaicin content in Huacle populations varied ranging from 7.4 to 26.2 mg 100 g-1 and De Agua ranged from 12.4 to 46.8 mg 100 g-1.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}